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Dissolve the yeast in the lukewarm water in a bowl.
Mix flour, salt, and olive oil in another bowl, and add water and yeast.
Knead everything together well.
Place the dough on a floured board, and knead it thoroughly again – at least 4-5 minutes, until it is elastic and smooth.
Put the dough in a bowl, sprinkle with a little flour, and cover it with a tea towel.
Let the dough rise for 45-60 minutes.
Divide the dough into four pieces the size of tennis balls.
Roll them out very thin on a floured board.
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Rinse the half cauliflower head in cold water, and slice it very thin on a mandolin or with a sharp knife.
Mix the cream cheese with salt and freshly ground pepper and a little bit of olive oil.
Spread the cream cheese over the thin pizza bases, and then distribute the sliced cauliflower over the bases.
Sprinkle with freshly grated Parmesan and a little dried chili on top.
Drizzle with olive oil at the end, and place the pizzas one at a time in a preheated oven at 240-250 degrees Celsius (464-482 degrees Fahrenheit), so they are baked at a very high temperature.
Bake each pizza for 8-10 minutes, until it is golden and crispy on top, and the base is baked through.
Take the pizza out of the oven, and bake the next pizzas in the same way.
Rinse the arugula, and place it on top of the pizza.
Eat immediately while the pizza is warm and crispy.
